- Place the egg, ¼ cup/60 ml of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor, and mix thoroughly.
- While the food processor or blender is running (or while mixing in a bowl with a handheld blender), slowly drizzle in the remaining cup/240 ml of olive oil.
- After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, and mix for another 15-20 seconds.
- Keep your Homemade Magical Mayo refrigerated.
If your Homemade Magical Mayo is too thick, add a little water while mixing; if too thin, add a little more oil while blending. Either way, add only a few drops at a time.